27 Spicy Chilli Paste Homemade Delights

Craving that fiery kick to elevate your meals? You’re in luck! Dive into our roundup of 27 homemade spicy chilli paste delights—perfect for adding bold, customizable heat to weeknight dinners, marinades, and more. Whether you’re a heat-seeker or just starting out, these recipes promise to spice up your kitchen adventures. Let’s get cooking and turn up the flavor!

Garlic and Lime Chilli Paste

Spicy food lovers, unite! This garlic and lime chilli paste is about to become your kitchen’s new MVP—it’s the flavor bomb that turns bland into grand with just a spoonful. Seriously, if your taste buds could throw a party, this paste would be the life of it, packing a zesty punch that’ll make you wonder how you ever lived without it.

Ingredients

– For the base: 1 cup dried red chillies (stemmed and seeded), 6 cloves garlic (peeled), 1/4 cup vegetable oil
– For the flavor boost: 3 tbsp fresh lime juice, 1 tsp salt, 1/2 tsp sugar

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the dried red chillies in a single layer on the baking sheet and roast them for 5 minutes, or until fragrant and slightly darkened—this deepens their flavor without burning.
3. Transfer the roasted chillies to a heatproof bowl and cover with hot water; let them soak for 20 minutes to soften, which makes blending smoother.
4. Drain the chillies thoroughly and add them to a blender along with the peeled garlic cloves and vegetable oil.
5. Blend the mixture on high speed for 2 minutes, or until it forms a coarse paste, scraping down the sides halfway through to ensure even texture.
6. Add the fresh lime juice, salt, and sugar to the blender, then blend again for 1 minute until the paste is smooth and well-combined.
7. Taste the paste and adjust salt if needed, but avoid over-blending to keep it from becoming too watery.
8. Transfer the paste to an airtight jar and store it in the refrigerator for up to 2 weeks, where it thickens slightly as it chills.

Dazzlingly vibrant and unapologetically bold, this paste boasts a gritty texture that clings to everything from grilled meats to stir-fries, with a tangy lime kick cutting through the garlic heat. Slather it on tacos for a fiesta in your mouth or mix it into mayo for a dip that’s anything but basic—it’s the secret weapon your fridge has been begging for.

Roasted Red Pepper Chilli Paste

Ever had one of those days where your taste buds are staging a full-scale rebellion against boring condiments? Enter this roasted red pepper chili paste—the fiery, flavor-packed revolution your sandwiches, eggs, and frankly, your entire fridge has been waiting for. It’s the kind of spicy sidekick that turns bland into BAM with just a spoonful, and trust me, your meals will thank you for the upgrade.

Ingredients

For roasting and blending:
– 4 large red bell peppers, stems and seeds removed, halved
– 2 tbsp olive oil
– 3 garlic cloves, peeled
– 2 dried red chilies, stems removed
– 1 tsp salt

For finishing:
– 1 tbsp lemon juice
– 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Arrange the red bell pepper halves skin-side up on the baking sheet.
3. Drizzle the bell peppers with 1 tablespoon of olive oil, using your hands to coat them evenly.
4. Roast the peppers in the oven for 25–30 minutes, until the skins are charred and blistered.
5. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes—this makes peeling effortless.
6. Peel the skins off the peppers and discard them; this step ensures a silky-smooth paste.
7. In a small skillet over medium heat, toast the dried red chilies for 2–3 minutes, shaking the pan until fragrant but not burnt.
8. Combine the peeled peppers, toasted chilies, garlic cloves, salt, and remaining 1 tablespoon of olive oil in a blender.
9. Blend on high speed for 1–2 minutes, scraping down the sides as needed, until the mixture is completely smooth.
10. Stir in the lemon juice and smoked paprika by hand to preserve their bright flavors.
11. Transfer the paste to a clean jar and refrigerate for at least 1 hour to let the flavors meld.

Zesty and vibrantly red, this paste boasts a smoky sweetness from the peppers, balanced by a gentle heat that lingers just long enough to keep you coming back. Slather it on grilled chicken, swirl it into soups, or dare I say, dip your fries in it—because why should ketchup have all the fun?

Fermented Thai Chilli Paste

Whoa there, spice adventurers! Get ready to dive into the funky, fabulous world of homemade fermented Thai chilli paste—a condiment so packed with personality it might just start giving you cooking advice. This isn’t your average hot sauce; it’s a flavor explosion that’ll have your taste buds throwing a party and your fridge developing a sophisticated palate.

Ingredients

For the Fermentation Base

• 1 cup dried Thai chillies
• 4 cloves garlic
• 1 thumb-sized piece of ginger
• 2 tbsp kosher salt
• 1/4 cup filtered water

For Finishing

• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp palm sugar

Instructions

1. Combine dried Thai chillies, garlic cloves, and peeled ginger in a food processor.
2. Pulse the mixture for 45 seconds until it forms a coarse paste.
3. Transfer the chilli mixture to a clean glass jar.
4. Add kosher salt to the jar.
5. Pour filtered water over the mixture until ingredients are just submerged.
6. Stir thoroughly with a wooden spoon until salt dissolves completely.
7. Place a fermentation weight on top to keep ingredients below the liquid surface.
8. Cover the jar with a clean cloth secured with a rubber band.
9. Store the jar in a dark cupboard at 68-72°F for 14 days. Tip: Burp the jar daily by briefly opening it to release built-up gases.
10. Check for bubbles rising to the surface, indicating active fermentation.
11. After 14 days, strain the fermented paste through a fine-mesh sieve, reserving 2 tablespoons of the liquid.
12. Return the strained paste to the food processor.
13. Add the reserved fermentation liquid to the processor.
14. Add lime juice, fish sauce, and palm sugar to the mixture.
15. Blend on high speed for 60 seconds until smooth and well-combined. Tip: Taste and adjust seasoning—it should be boldly salty, sour, and spicy.
16. Transfer the finished paste to an airtight container. Tip: The paste develops deeper flavor over time and keeps refrigerated for up to 3 months.

Astonishingly complex and unapologetically bold, this fermented wonder delivers layers of umami depth with a fiery kick that builds slowly. The texture strikes that perfect balance between chunky and spreadable, making it ideal for smearing on grilled meats or stirring into noodle dishes. Try swirling a spoonful into coconut milk-based curries or using it as a marinade base for chicken—it transforms ordinary ingredients into extraordinary meals with its funky, fermented magic.

Ginger-Infused Chilli Paste

Mmm, get ready to meet your new kitchen sidekick—this ginger-infused chilli paste is about to become the sassy, flavor-packed superstar of your condiment collection, turning bland meals into bold adventures with just a dollop of fiery, zesty magic. Seriously, it’s like a tiny jar of confidence for your taste buds, ready to kick boring dishes to the curb with its spicy, aromatic charm. Let’s dive in and whip up this zingy delight that’ll have you wondering how you ever survived without it.

Ingredients

For the base:
– 1 cup dried red chillies, stems removed
– 1/2 cup fresh ginger, peeled and roughly chopped
– 4 cloves garlic, peeled

For blending and cooking:
– 1/4 cup vegetable oil
– 1 tbsp white vinegar
– 1 tsp salt
– 1/2 cup water

Instructions

1. Place 1 cup dried red chillies in a heatproof bowl and cover with boiling water; let them soak for 20 minutes until softened.
2. Drain the chillies thoroughly and transfer them to a blender.
3. Add 1/2 cup fresh ginger, 4 cloves garlic, 1 tbsp white vinegar, 1 tsp salt, and 1/2 cup water to the blender.
4. Blend on high speed for 2 minutes until a smooth paste forms, scraping down the sides halfway through.
5. Heat 1/4 cup vegetable oil in a saucepan over medium heat until it shimmers, about 2 minutes.
6. Pour the blended paste into the hot oil and stir continuously with a wooden spoon.
7. Cook the paste for 10–12 minutes, stirring often, until it darkens slightly and thickens to a spreadable consistency.
8. Remove the saucepan from the heat and let the paste cool completely to room temperature, about 30 minutes.
9. Transfer the cooled paste to a clean, airtight jar for storage.

Creamy with a punchy kick, this paste boasts a velvety texture that clings to everything from grilled meats to morning eggs. Its bold ginger warmth and lingering heat make it perfect for stirring into soups or slathering on tacos—get creative and watch it become your go-to flavor booster!

Sweet and Smoky Chipotle Chilli Paste

Just when you thought your pantry couldn’t get any more exciting, this sweet and smoky chipotle chilli paste swoops in to prove you wrong—it’s basically the superhero condiment your tacos, marinades, and midnight snack attacks have been dreaming of. Packed with a kick that whispers ‘adventure’ and a sweetness that says ‘let’s be friends,’ this paste is your ticket from bland to grand in under 30 minutes. Trust me, your taste buds will throw a fiesta and forget to invite the boring stuff.

Ingredients

For the base:
– 1 cup dried chipotle peppers, stems removed
– 2 cups boiling water

For the flavor blend:
– 3 cloves garlic, minced
– 1/4 cup apple cider vinegar
– 2 tbsp honey
– 1 tsp salt
– 2 tbsp olive oil

Instructions

1. Place 1 cup dried chipotle peppers in a heatproof bowl and pour 2 cups boiling water over them, ensuring they are fully submerged.
2. Let the peppers soak for 15 minutes to soften—this makes them easier to blend and unlocks their smoky depth.
3. Drain the soaked peppers, reserving 1/2 cup of the soaking liquid for later use.
4. Combine the softened peppers, 3 cloves minced garlic, 1/4 cup apple cider vinegar, 2 tbsp honey, and 1 tsp salt in a blender.
5. Blend on high speed for 2 minutes, scraping down the sides once, until the mixture forms a thick, coarse paste.
6. Heat 2 tbsp olive oil in a skillet over medium heat until it shimmers, about 1 minute.
7. Add the blended paste to the skillet and cook for 8–10 minutes, stirring constantly, until it darkens slightly and thickens to a spreadable consistency.
8. Tip: If the paste becomes too thick, stir in 1–2 tbsp of the reserved soaking liquid to reach your desired texture.
9. Remove the skillet from heat and let the paste cool completely before transferring it to a jar.
10. Tip: Store the paste in an airtight container in the fridge—it’ll keep its vibrant flavor for up to 2 weeks, ready to rescue any meal from monotony.

Unleash this paste on grilled chicken for a sticky-sweet glaze, swirl it into mayo for a dip that demands attention, or slather it on cornbread to turn humble into heavenly. Its velvety texture clings to everything it touches, while the smoky heat and subtle sweetness make it the ultimate wingman for your culinary adventures. Go on, give your fridge a flavor upgrade—it deserves it.

Basil and Pine Nut Chilli Paste

Unbelievably, we’ve found the culinary equivalent of a superhero sidekick—this basil and pine nut chilli paste will rescue even the most boring dishes from flavor oblivion. It’s the kind of condiment that makes you want to high-five your food processor and write love letters to your spice cabinet. Consider this your official invitation to join the saucy revolution.

Ingredients

• For the base: 2 cups fresh basil leaves, 1/2 cup pine nuts, 4 garlic cloves
• For the heat: 3 dried red chillies, 1/4 cup olive oil
• For finishing: 1 tbsp lemon juice, 1/2 tsp salt

Instructions

1. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes until golden brown and fragrant, shaking the pan constantly to prevent burning.
2. Remove stems from the dried red chillies and soak them in hot water for 10 minutes to soften—this prevents your paste from having the texture of sawdust.
3. Peel the garlic cloves and roughly chop them to ensure even blending later.
4. Combine the toasted pine nuts, softened chillies (drained), basil leaves, and garlic in a food processor.
5. Pulse the mixture 5-6 times until coarsely chopped, scraping down the sides with a spatula between pulses for uniform texture.
6. With the processor running on low speed, slowly drizzle in the 1/4 cup olive oil until the paste emulsifies and smooths out.
7. Add the 1 tbsp lemon juice and 1/2 tsp salt, then process for another 30 seconds until fully incorporated.
8. Taste and adjust seasoning if needed—remember the flavors will intensify as the paste rests.
9. Transfer the paste to an airtight container and refrigerate for at least 1 hour before using to let the flavors marry properly.

Amazingly creamy yet packed with texture from those toasted pine nuts, this paste delivers an herby punch followed by a slow-building heat that’ll make your taste buds do a happy dance. Slather it on grilled chicken, swirl it into pasta, or dare we suggest—eating it straight from the jar with a spoon (we won’t judge). It’s the flavor bomb your kitchen has been waiting for.

Lemongrass and Kaffir Lime Chilli Paste

Tired of the same old condiments hogging your fridge real estate? Meet your new spicy soulmate—Lemongrass and Kaffir Lime Chilli Paste, the zesty powerhouse that’ll kick your meals from bland to grand with just a spoonful. This vibrant paste packs a punch of citrusy, aromatic goodness that’ll have you ditching store-bought sauces faster than you can say “flavor explosion.”

Ingredients

For the aromatics:
– 4 fresh lemongrass stalks, tough outer layers removed and finely chopped
– 4 kaffir lime leaves, stems removed and thinly sliced
– 4 garlic cloves, peeled
– 1 small shallot, peeled and quartered

For the heat and base:
– 10–12 dried red chilies, stems removed and seeds shaken out
– 1/4 cup vegetable oil
– 1 tbsp fish sauce
– 1 tsp granulated sugar
– 1/2 tsp salt

Instructions

1. Soak the dried red chilies in hot water for 15 minutes until softened, then drain thoroughly.
2. Combine the soaked chilies, lemongrass, kaffir lime leaves, garlic, and shallot in a food processor.
3. Pulse the mixture for 1–2 minutes, scraping down the sides as needed, until a coarse paste forms.
4. Heat the vegetable oil in a skillet over medium heat until it shimmers, about 2 minutes.
5. Add the paste to the skillet and cook for 8–10 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
6. Stir in the fish sauce, sugar, and salt, and cook for another 2 minutes until well incorporated.
7. Remove the skillet from heat and let the paste cool completely to room temperature, about 20 minutes.
8. Transfer the paste to an airtight jar and store it in the refrigerator.

Perfectly balanced between fiery chilies and citrusy brightness, this paste boasts a gritty texture that clings beautifully to grilled meats or stir-fries. Try swirling it into coconut milk for a quick curry base or slathering it on shrimp before grilling—it’s the versatile kick your kitchen’s been craving!

Sichuan Peppercorn Chilli Paste

Tingle your taste buds into a delightful dance with this Sichuan peppercorn chilli paste—it’s the fiery, numbing party your pantry never knew it needed. Think of it as a spicy little secret weapon that turns bland into grand with just a spoonful. Trust me, your noodles, stir-fries, and even morning eggs will thank you for this upgrade.

Ingredients

For the base:
– 1 cup dried red chillies
– 1/4 cup Sichuan peppercorns
– 1/2 cup vegetable oil

For flavor enhancement:
– 3 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 tbsp soy sauce
– 1 tsp sugar

Instructions

1. Place 1 cup dried red chillies in a heatproof bowl and cover with boiling water; let them soak for 20 minutes to soften.
2. Drain the chillies thoroughly and chop them finely with a sharp knife to avoid a messy blender situation.
3. Heat 1/2 cup vegetable oil in a skillet over medium heat until it shimmers, about 2 minutes.
4. Add 1/4 cup Sichuan peppercorns to the hot oil and toast for 1 minute, stirring constantly, until fragrant but not burnt.
5. Remove the skillet from heat and use a slotted spoon to take out the peppercorns, setting them aside for later.
6. Return the skillet to low heat and add the chopped chillies, frying for 5 minutes until they darken slightly.
7. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for another 2 minutes to release their aromas.
8. Crush the toasted Sichuan peppercorns with a mortar and pestle until coarse, then mix them into the chilli mixture.
9. Pour in 2 tbsp soy sauce and 1 tsp sugar, stirring continuously for 1 minute to blend all flavors evenly.
10. Remove the skillet from heat and let the paste cool completely before transferring it to a jar.

Mouthwatering and versatile, this paste boasts a gritty texture that clings to every bite, with a bold heat that crescendos into that signature Sichuan numbness. Slather it on grilled meats for a kick, or swirl it into soups to wake up your senses—it’s the culinary equivalent of a fireworks show in a jar.

Tomato and Anchovy Chilli Paste

Mmm, get ready to meet your new kitchen obsession—this tomato and anchovy chilli paste is about to become the sassy little condiment that bosses around everything from eggs to steak with delicious authority. Think of it as that feisty friend who shows up uninvited but somehow makes the party infinitely better. It’s salty, spicy, and ridiculously easy to whip up, so let’s dive in before your taste buds stage a protest.

Ingredients

• For the base:
  • 2 cups cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
• For the flavor punch:
  • 1/2 cup anchovy fillets, drained
  • 2 tbsp red chilli flakes
  • 1 tbsp lemon juice

Instructions

1. Heat a medium skillet over medium-high heat and add 1/4 cup olive oil.
2. Add 2 cups halved cherry tomatoes and sauté for 5–7 minutes, until they start to blister and release their juices.
3. Stir in 4 cloves minced garlic and cook for 1 minute, just until fragrant—don’t let it brown or it’ll turn bitter.
4. Mix in 1/2 cup anchovy fillets, using your spoon to break them down into a coarse paste as they heat through.
5. Sprinkle in 2 tbsp red chilli flakes and cook for another 2 minutes to toast the spices, which deepens their flavor.
6. Remove the skillet from heat and stir in 1 tbsp lemon juice to brighten everything up.
7. Transfer the mixture to a food processor and pulse 3–4 times until it’s a chunky, spreadable consistency—over-blending turns it into baby food, so keep it textured.
8. Let the paste cool completely before storing it in an airtight jar in the fridge.

Remarkably versatile, this paste boasts a gritty, rustic texture with pops of tomato skin and a bold umami kick from the anchovies. Slather it on crusty bread for a quick snack, stir it into pasta for an instant flavor upgrade, or dollop it over grilled fish to make your Tuesday night feel fancy.

Spicy Mango Habanero Chilli Paste

Craving something that’ll make your taste buds do a happy dance while simultaneously questioning their life choices? This Spicy Mango Habanero Chilli Paste is the culinary equivalent of a friendly dare—sweet, fruity mango tangoing with the fiery habanero heat in a paste so versatile, it’ll become your new kitchen sidekick.

Ingredients

For the paste:
– 2 large ripe mangoes, peeled and diced
– 4 fresh habanero peppers, stems removed
– 3 garlic cloves, peeled
– 1/4 cup apple cider vinegar
– 2 tbsp honey
– 1 tsp salt

For finishing:
– 2 tbsp olive oil
– 1 tbsp lime juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the diced mangoes, habanero peppers, and garlic cloves in a single layer on the baking sheet.
3. Roast for 20 minutes until the mangoes are caramelized and peppers are slightly charred.
4. Transfer the roasted ingredients to a blender or food processor.
5. Add the apple cider vinegar, honey, and salt to the blender.
6. Blend on high speed for 2 minutes until completely smooth and no chunks remain.
7. Heat the olive oil in a saucepan over medium heat for 1 minute until shimmering.
8. Pour the blended mixture into the saucepan and cook for 15 minutes, stirring constantly with a wooden spoon.
9. Stir in the lime juice and cook for 2 more minutes until the paste thickens and pulls away from the sides of the pan.
10. Remove from heat and let cool completely before transferring to an airtight jar.

Glowing with sunset-orange vibrancy, this paste delivers an addictive sweet-heat combo that mellows into complex warmth. Spread it on grilled chicken for instant tropical flair, swirl into mayo for a killer sandwich spread, or mix with yogurt for a dip that’ll disappear faster than your resolve to eat just one chip.

Roasted Tomatillo and Chilli Paste

Mmm, get ready to meet your new kitchen obsession—this roasted tomatillo and chilli paste is about to become the saucy superhero your tacos, eggs, and frankly, your entire life has been begging for. It’s tangy, smoky, and just spicy enough to make your taste buds do a happy dance without calling the fire department. Trust me, once you whip up this vibrant green gold, you’ll want to slather it on everything from morning toast to midnight snacks.

Ingredients

For the roasted vegetables:
– 1 lb fresh tomatillos, husks removed and rinsed
– 2 large jalapeño peppers, stems removed
– 4 cloves garlic, unpeeled

For blending and finishing:
– 1/4 cup fresh cilantro leaves, packed
– 2 tbsp fresh lime juice
– 1 tsp salt
– 1/4 cup water

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the tomatillos, jalapeños, and unpeeled garlic cloves in a single layer on the prepared baking sheet.
3. Roast for 20 minutes, or until the tomatillos are soft and lightly charred, flipping halfway through.
4. Remove the baking sheet from the oven and let the vegetables cool for 10 minutes until safe to handle.
5. Peel the roasted garlic cloves and discard the skins.
6. Transfer the roasted tomatillos, jalapeños, and peeled garlic to a blender.
7. Add the cilantro, lime juice, salt, and water to the blender.
8. Blend on high speed for 1–2 minutes until completely smooth, scraping down the sides if needed.
9. Taste and adjust salt if necessary, but avoid over-blending to keep the paste vibrant.

Perfectly balanced between zesty and smoky, this paste boasts a velvety texture that clings beautifully to chips, grilled meats, or stirred into soups. Try swirling it into sour cream for a killer dip or spreading it under the cheese on your next pizza—it’s the flavor upgrade your fridge has been dreaming of.

Coconut Milk and Tamarind Chilli Paste

Oh, the things we do for flavor! This Coconut Milk and Tamarind Chilli Paste is basically a tropical vacation in a bowl—if that vacation also included a spicy kick that’ll make your taste buds do the cha-cha. Get ready to transform ordinary dishes into extraordinary flavor explosions with this magical concoction.

Ingredients

For the paste base:
– 1/2 cup dried red chilies, stems removed
– 4 garlic cloves, peeled
– 1-inch piece fresh ginger, peeled
– 1/4 cup chopped shallots

For the cooking liquid:
– 1 cup coconut milk
– 2 tbsp tamarind paste
– 1 tbsp vegetable oil
– 1 tsp salt

Instructions

1. Soak the dried red chilies in hot water for 15 minutes until softened.
2. Drain the chilies completely and pat them dry with paper towels.
3. Combine the softened chilies, garlic cloves, ginger, and shallots in a food processor.
4. Pulse the mixture for 2 minutes until it forms a coarse paste.
5. Heat 1 tablespoon of vegetable oil in a skillet over medium heat until shimmering.
6. Add the chili paste to the hot oil and cook for 5 minutes, stirring constantly.
7. Pour in 1 cup of coconut milk and stir to combine with the paste.
8. Add 2 tablespoons of tamarind paste and 1 teaspoon of salt to the mixture.
9. Reduce the heat to low and simmer the paste for 12 minutes, stirring every 2 minutes.
10. Continue cooking until the oil separates and rises to the surface, about 3 more minutes.
11. Remove the skillet from heat and let the paste cool completely to room temperature.
12. Transfer the cooled paste to an airtight glass jar for storage.

Let this glorious paste be your culinary secret weapon! The texture is luxuriously thick and spreadable, with a beautiful balance of creamy coconut richness and tangy tamarind zing that builds to a slow, satisfying heat. Slather it on grilled chicken, swirl it into soups, or use it as a dipping sauce for spring rolls—this versatile condiment turns everything it touches into pure deliciousness.

Mint and Coriander Chilli Paste

Fellow flavor adventurers, prepare to have your taste buds do a happy dance! This mint and coriander chilli paste is about to become your kitchen’s new MVP – the zesty, herby superhero that transforms everything from boring chicken to sad sandwiches into culinary masterpieces with zero effort. Seriously, this stuff should come with a warning label for excessive deliciousness.

Ingredients

For the Herb Base:

• 2 cups fresh mint leaves, packed
• 1 cup fresh coriander leaves and stems, packed
• 3 fresh green chillies, stems removed
• 4 garlic cloves, peeled

For Blending:

• 2 tbsp fresh lime juice
• 3 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Wash the mint and coriander thoroughly under cold running water to remove any dirt or grit.
2. Pat the herbs completely dry with paper towels to prevent a watery paste.
3. Remove the stems from the green chillies and slice them lengthwise.
4. Combine the mint leaves, coriander, green chillies, and peeled garlic cloves in your food processor bowl.
5. Add the fresh lime juice, olive oil, and salt to the herb mixture.
6. Pulse the ingredients 8-10 times until they’re roughly chopped and starting to break down.
7. Scrape down the sides of the food processor bowl with a spatula to ensure even blending.
8. Process the mixture continuously for 45-60 seconds until it forms a smooth, vibrant green paste.
9. Check the consistency – it should be spreadable but not runny, like a thick pesto.
10. Transfer the finished paste to an airtight glass container immediately.
11. Refrigerate the paste for at least 30 minutes before using to allow the flavors to meld.

Remarkably versatile, this paste brings a fresh, zingy kick that wakes up any dish it touches. The texture is beautifully coarse yet spreadable, with the mint providing a cool contrast to the chilli’s gentle heat. Try swirling it into Greek yogurt for an instant dip, or slather it generously on grilled fish – your dinner guests will be begging for the recipe!

Sun-Dried Tomato and Olive Chilli Paste

Fabulous news for anyone whose taste buds have been napping through basic condiments! This sun-dried tomato and olive chilli paste is about to jolt them awake with a Mediterranean-inspired punch that’s ridiculously easy to whip up and dangerously addictive. Consider it your new secret weapon for transforming bland chicken, boring pasta, or even humble toast into a flavor explosion that’ll have you doing a little happy dance.

Ingredients

For the paste:

• 1 cup sun-dried tomatoes in oil, drained
• 1/2 cup pitted Kalamata olives
• 2 tbsp olive oil
• 2 cloves garlic, peeled
• 1 tsp red pepper flakes
• 1/4 tsp salt

Instructions

1. Combine 1 cup of drained sun-dried tomatoes, 1/2 cup pitted Kalamata olives, 2 tbsp olive oil, 2 peeled garlic cloves, 1 tsp red pepper flakes, and 1/4 tsp salt in a food processor.
2. Pulse the mixture for 15 seconds, then scrape down the sides of the bowl with a spatula to ensure everything is incorporated. Tip: Scraping the sides prevents uneven blending and guarantees a consistently textured paste.
3. Process the mixture on high speed for 45-60 seconds, until it forms a coarse, spreadable paste. Tip: For a smoother consistency, blend for an additional 30 seconds, but a slightly chunky paste provides delightful texture contrasts.
4. Taste the paste and adjust seasoning if desired, though the salt from the olives and sun-dried tomatoes usually makes it perfect. Tip: If it seems too thick, add another tablespoon of olive oil and pulse briefly to combine.
5. Transfer the finished paste to an airtight container and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Dazzlingly versatile, this paste boasts a chunky, spreadable texture with a bold, salty-tangy kick from the olives and sun-dried tomatoes, balanced by a gentle heat. Slather it on grilled crusty bread for an instant appetizer, swirl it into simmering tomato sauce for a depth charge of flavor, or use it as a vibrant rub for roasted vegetables.

Pineapple Sriracha Chilli Paste

Viciously addictive and dangerously delicious, this Pineapple Sriracha Chilli Paste will have you questioning all your previous condiment loyalties. It’s the sweet, spicy, and tangy love child your fridge never knew it needed—perfect for turning bland meals into flavor explosions with just a spoonful. Get ready to douse everything from tacos to tofu in this fiery, fruity magic.

Ingredients

– For the base: 2 cups fresh pineapple chunks, 1/2 cup white vinegar, 1/4 cup water
– For the heat: 1/2 cup Sriracha sauce, 2 tbsp granulated sugar, 1 tsp salt
– For finishing: 1 tbsp cornstarch, 2 tbsp cold water

Instructions

1. Combine 2 cups fresh pineapple chunks, 1/2 cup white vinegar, and 1/4 cup water in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes until pineapple is soft and fragrant.
3. Carefully transfer the cooked pineapple mixture to a blender and puree until completely smooth, about 1 minute. (Tip: Let it cool slightly first to avoid blender explosions—safety first, flavor second!)
4. Return the pureed pineapple to the saucepan and stir in 1/2 cup Sriracha sauce, 2 tbsp granulated sugar, and 1 tsp salt.
5. Cook over medium heat, stirring constantly, for 5 minutes until well combined and slightly thickened.
6. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp cold water until no lumps remain.
7. Slowly pour the cornstarch slurry into the saucepan while stirring continuously.
8. Continue cooking and stirring for 3-4 minutes until the paste thickens noticeably and coats the back of a spoon. (Tip: Don’t walk away—this stuff can go from perfectly thick to glue-like in seconds!)
9. Remove from heat and let cool completely before transferring to an airtight jar.
10. Store in the refrigerator for up to 2 weeks. (Tip: Label it clearly unless you want confused roommates thinking it’s fancy jam—surprise heat is only fun when intentional!)

Gloriously versatile, this paste boasts a chunky-yet-spreadable texture that clings to everything from grilled chicken to morning eggs. The initial pineapple sweetness gives way to a slow-building Sriracha kick that’s balanced by tangy vinegar notes. Try swirling it into cream cheese for an instant spicy dip or brushing it on pizza crust before baking—your taste buds will throw a party.

Jalapeño Lime Cilantro Chilli Paste

Whoa there, spice seekers! Get ready to meet your new kitchen BFF—a zesty, fiery paste that’ll make your taste buds do the cha-cha. This jalapeño lime cilantro concoction is basically bottled sunshine with a spicy kick, perfect for transforming bland dishes into flavor explosions that’ll have you doing a happy dance around your kitchen.

Ingredients

For the Base Blend

• 8 fresh jalapeño peppers, stems removed
• 1 cup fresh cilantro leaves and tender stems
• 4 garlic cloves, peeled

For the Flavor Boost

• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground cumin

Instructions

1. Wash the jalapeños thoroughly under cold running water.
2. Cut each jalapeño in half lengthwise using a sharp knife.
3. Remove the seeds and white membranes from all jalapeño halves (wear gloves if you’re sensitive to spice—trust me, your hands will thank you later!).
4. Roughly chop the deseeded jalapeños into 1-inch pieces.
5. Place the chopped jalapeños into your food processor bowl.
6. Add the fresh cilantro leaves and tender stems to the food processor.
7. Drop in the peeled garlic cloves.
8. Pour in the fresh lime juice—this not only adds tang but helps preserve that vibrant green color.
9. Add the olive oil, salt, and ground cumin to the mixture.
10. Secure the lid tightly on your food processor.
11. Pulse the mixture 10 times in 2-second bursts to break down the ingredients.
12. Scrape down the sides of the bowl with a spatula to ensure even blending.
13. Process continuously for 45-60 seconds until the paste reaches a smooth, spreadable consistency (if it seems too thick, add another tablespoon of olive oil).
14. Taste the paste and adjust seasoning if needed—remember, the flavors will intensify as it sits!
15. Transfer the finished paste to an airtight glass jar or container.

Crazy versatile, this paste brings a bright, herbaceous kick with just the right amount of heat that builds gradually. Consider swirling it into sour cream for a killer dip, slathering it on grilled chicken before cooking, or mixing it with mayo for the world’s most addictive sandwich spread—your culinary creativity is the only limit!

Conclusion

Delicious homemade chilli pastes offer incredible flavor and customization for your kitchen. We hope this collection inspires you to create your own signature spice blends! Try these recipes, leave a comment sharing your favorite, and pin this article to your Pinterest boards to save these fiery delights for later. Happy cooking!